This Orange and Fennel Salad is beautiful as a holiday side dish, but also striking to serve at brunch. I'd suggest you pair it with a simple hard boiled egg if you're having it in the morning.
3tablespoonsextra virgin olive oil(45 milliliters) - plus extra for toasting the pine nuts
Instructions
In a small skillet, lightly toast the pine nuts in a bit of extra-virgin olive oil until lightly golden brown, about 3 minutes. Remove from heat and set aside.
Peel and segment 3 of the oranges and add into a large bowl. Since the fennel bulb in half, then thinly slice each half into thin strips. Add the fennel into the bowl. Roughly tear the radicchio into pieces and add into the bowl.
Make the dressing
Cut the remaining orange in half and add its zest and juice into a small bowl. Add in the zest and juice of ½ a lemon. Add in the chopped dill. Slowly add the extra-virgin olive oil into the bowl while continuously whisking.
Toss the salad and dressing together and serve immediately.